We are please to announce the date for this year’s cleanse. Join us from May 6th- 12th as we guide you through a week of healthy eating, environmental awareness and community building. We will soon be announcing the date for our kick off information session as well as details on new events we have planned for 2012.  Also, we will be using a different URL starting February. You will be able to find us at www.the-cleanse.com as well as this website.

1 tbsp first press extra virgin olive oil

3 scallions, chopped

2 cups crimini, shitake (I love using dried porcini also)

8 cups organic vegetable stock or water

1 carrot, thinly sliced

1 tsp sea salt

1 can low fat coconut milk

¼ tsp dried basil

Pinch of chilli peppers, optional

In a large saucepan, sauté scallions in olive oil on medium heat for 2-3 minutes. Add mushrooms, vegetable stock (or water), carrot, sea salt and coconut milk. Bring to a boil and reduce to simmer for 1 hour. Add chilli peppers and basil during the last 20 minutes of cooking.

(Serves 4)

For the Sesame Szechuan Sauce:

¼  cup rice wine vinegar

¼  cup extra-virgin sesame oil

1 Tbsp Braggs Liquid

3 Tbsp raw tahini

1 clove garlic, minced

2 inches fresh ginger, minced

¼  tsp red chili flakes

½  tsp freshly ground Szechuan peppercorns (optional)

Sesame seeds for garnishing

Blend all of the ingredients together in a blender until smooth.

Set aside in the refrigerator until ready to assemble.

To Assemble:

4 medium zucchini, julienned

1 carrot, peeled and julienned

Sea Salt

2 green onion, thinly sliced

¼ cup cilantro, chopped

Cut the zucchini “noodles,” then lightly salt and allow them to drain in a colander in the refrigerator for an hour. Then toss with the Sesame Szechuan Sauce, carrots, green onions and cilantro and store in refrigerator until ready to eat.

Serves 6

1 cup  yellow split peas

1 cup red split lentils (masoor dal)

7 cups / 1.6 liters water

1 medium carrot, cut into 1/2-inch dice

2 tablespoons fresh peeled and minced ginger

2 tablespoons curry powder

2 tablespoons coconut oil or grapseed oil

1 medium onion, minced

1/3 cup golden raisins

1/3 cup tomato paste

1 14 oz can coconut milk

2 teaspoons fine grain sea salt

Small handful cilantro, chopped

4 green onions, finely sliced

Cooked brown rice, for serving (optional)

Give the split peas and lentils a good rinse – until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.  In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Set aside. Place the oil in a pan over medium heat, add the onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.  Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency.  Sprinkle each bowl generously with cilantro and the green onions.

½ tsp olive oil

2 medium onions, chopped

1 can (14 oz) navy beans, rinsed and drained

1 ½ cups (19 oz) black beans, rinsed and drained

3 medium apples, peeled, cored and finely chopped

8 oz firm organic tofu, cut into small cubes

¼ cup organic ketchup

¼ cup blackstrap molasses

¼ cup tomato paste

1 tbsp dry mustard

½ tsp cumin

In a large saucepan, heat oil over medium heat. Add onions and sauté for 5 minutes or until softened. Add navy beans, black beans, apples, tofu, ketchup, molasses, tomato paste, mustard and cumin. Reduce heat to low and simmer, uncovered, for 20 minutes. Stir occasionally and serve hot.

1 tbsp olive oil

1 large onion, finely chopped

4 cloves garlic, minced

2 cups bean of choice (try adzuki beans) (19 oz can)

3 cups okra, sliced into rounds ¼ inch think

2 cups diced tomatoes

¾ cup organic vegetable stock (Imagine) or water

¾ cup ground almonds

½ cup finely chopped red bell peppers

¼ cup finely chopped parsley

¼ cup lemon juice

1 bay leaf

1 tsp dried basil

½ tsp salt

¼ tsp black pepper

1/8 hot pepper sauce (Frank’s or Tabasco)

In a large skillet with a lid, heat oil over medium heat. Add onion and garlic; sauté for 5 minutes. Add remaining ingredients to skillet. Reduce heat to low and simmer, covered, for 35 minutes, stirring occasionally. Remove bay leaf before serving.

5 medium potatoes, peeled and quartered

2 cups chopped tomatoes

1 ¼ cup ground almonds

1 cup finely chopped Brussels sprouts

1 cup packed chopped dandelion or collard greens

1 cup finely chopped onions

2 cups, finely chopped broccoli

8 oz firm tofu, crumbled

¼ cup chopped dill

3 stalks celery, finely chopped

3 carrots, finely chopped

2 tbsp Bragg’s soy sauce

1 tbsp olive oil

3 cloves garlic, monced

1 tbsp dried basil

1 ¼ tsp salt.

Preheat oven to 350F. Use 13 by 8 baking dish.

Boil potatoes until soft. Drain and mash. In a large bowl, combine remailing ingredients with mashed potatoes, mix well. Firmly pack mixture into prepared dish and bake, covered in, preheated oven for 1 ½ hours. Uncover and bake for another 10 minutes. Serve hot.

7-8 baby beets (baby beets are small spring beets – you can substitute regular sized beets)

2 cups of water

1/2 onion, peeled and sliced into thin crescents

2 tbsp. Fresh dill, minced or 1/2tbsp. dried dill

Juice and zest of one lemon

1/4 cup olive oil

Sea salt

Black Pepper

Bring beets and water to a boil. Reduce heat to medium and cook 35-40 minutes or until beets are soft. Remove beet skin and slice beets into ¼ inch half moons. The beet juice will turn your fingers and hands bright red. To prevent this unsightly discoloration, you could wear dishwashing gloves while cutting the beets . Slice the onion into thin crescents. Combine beets with onion. Whisk olive oil, lemon juice and zest, dill, sea salt and black pepper. Marinate for 25-30 minutes. Serves four.

2 cups bok choy, chopped

2 tsp sesame oil

2 tbsp raw sunflower seeds

2 tbsp raw pumpkin seeds

Salt

Pepper

Heat 2 teaspoons sesame oil in a large skillet. Add 2 tablespoons sunflower seeds, pumpkin seeds and cook 1 minute, until golden brown. Add 2 cups chopped bok choy and saute 3 to 5 minutes, until tender. Lightly season with salt and black pepper if desired. This makes a great side dish with an incredibly healthy vegetable.

1 medium potatoes, peeled and quartered

1 cup cauliflower

2 tsp olive oil

2 cups cooked white beans or 1 can (19 0z) rinsed and drained

¼ cup water

3 cloves garlic, minced

1 tbsp tahini

1 tsp sea salt and ¼ tsp black pepper

Boil potatoes and cauliflower for 15 minutes or until soft. Drain. In a bowl, mash potato and cauliflower with oil. In a food processor, puree beans, water, garlic, tahini, salt and pepper to form thick paste. Transfer mixture to mashed potato and cauliflower bowl and mix until well combined. Serve hot or at room temperature.